My love affair with fennel continues! Sometimes a new recipe occurs to me because I lack the ingredients for what I wanted to make. Sometimes it’s because I am feeling lazy and one dish that provides both the starch and vegetable for our meal appeals. And other times, inspiration strikes when a search through the vegetable bin in my refrigerator turns up an ingredient I had forgotten I’d bought. This particular dish resulted from all three. An occurrence I liken to the confluence of the stars. Because the resultant dish was delicious and fresh. I hope you like it too.
About 10oz or 285g potatoes
2 medium bulbs fennel
2 generous tablespoons butter (or more, to taste)
1 3/4 oz or 50g freshly grated Parmesan or other hard cheese
Trim the tough green stalks off of the fennel bulbs. Discard the tough stalks and mince the fronds. Set aside.
Cut the hard root end off of the bulbs and slice them vertically.
Peel the potatoes and cut them into quarters. I missed taking a photo of this step but I think you can handle it.
Put the potatoes and the sliced fennel into a pot of water with a teaspoon of salt and heat to boiling on the stove. Cook until the fennel and potatoes are both fork tender.
Remove from the heat and drain off the water. With a potato masher, mash the potatoes and fennel until they are as smooth as you normally like your mashed potatoes, adding in the butter and salt and pepper to taste.
Spoon it all into a serving dish. Mix the Parmesan with the minced fennel fronds and scatter the mixture on top of the mashed potatoes and fennel.